Go Back

Mexican Wedding Cookies with Cinnamon Sugar

Just Mexican Food
The taste is what most people love about this small desert. Mexican wedding cookies mainly taste like cinnamon and are quite similar to hojarascas, another Mexican treat that is easy and fulfilling to bake. Hojarascas are shortbread cookies that you can roll and shape however you want. 
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course Dessert
Cuisine Mexican
Servings 12

Equipment

  • 2 Bowls
  • 1 Hand Mixer
  • If you don't own a hand mixer, that's ok! The next best thing is a whisk.
  • A Cookie Pan for the Oven
  • Measuring Cups
  • A Rolling Pin

Ingredients
  

  • 1 Brown Egg Separated
  • 1/2 Cup of Softened Butter Room Temperature
  • 1 Cup of Lard

For this step, if you prefer vegetable shortening, you can also substitute lard for it. You use lard in this recipe to give the cookies texture and its delicious toughness.

  • 2 cups of All-Purpose Flour
  • 1 tsp of Baking Powder
  • 1 tbsp. on Ground Cinnamon
  • 1/2 Cup of Brown Sugar

While I personally prefer using brown sugar in this recipe it can be swapped out for white sugar or sweeteners. Brown sugar, however, pairs best with cinnamon.

  • 1/4 tsp of Salt

Instructions
 

  • Gather all ingredients and equipment before moving to this step. The first step to baking tasty and great-looking Mexican cookies is to pre-heat your oven to a minimum of 375 degrees Fahrenheit. Pre-grease your pan using the softened butter to prevent sticking.
  • Using one of the bowls gathered in the first step, pour all the dry ingredients into one bowl. This bowl should be large enough that when you whisk the ingredients together, none of the dry powders escape from the sides of the bowl. The mixture should then be mixed using the hand mixer or whisk. Put aside the dry ingredients
  • During this step, you will pour the wet ingredients into a separate bowl to mix thoroughly. Using the hand mixer, move the mixer in circular motions throughout the bowl. This way, all of the liquid ingredients mix well together. If you leave any wet ingredients, like eggs, then your Mexican wedding cookies may not turn out as smooth as you would like.
  • After you have separated and mixed both types of ingredients, it is time to place them together. Set the dry bowl in front of you. Slowly pour in the wet mixture and begin stirring the ingredients using the hand mixer or whisk.
  • The ingredients, within two minutes, should smoothen to a cookie dough consistency. It should not be pure liquid as that makes it difficult to role out.
  • Using leftover flour from baking, rub it all over a clean counter in your home. The flour will make it easier for the dough to roll out and shape. Take all the dough and role it on the counter with your pin, flattening any bubbles and thick spots.
  • Afterward, role it into a snake figure and cut the dough with your hands into sections that are 2 inches in width. Role them in your hands to create a ball shape as much as possible. Have fun though!
  • Once the dough is rolled out and cut, place the cookie dough onto your lightly greased cookie sheet. The cookies should be at least 2 inches apart from each other as they can expand in the oven. Bake for 8-12 minutes, depending on your oven.

Notes

Tips and Tricks

Cookies, thankfully, are one of the easiest desserts to bake at home! While this is the case, there are some tips and tricks I can share with you to make the process easier. For instance, when rolling out your dough, to limit stickiness, you
Keyword hojarascas, mexican cinnamon cookies, mexican cookies, mexican wedding cookies with cinnamon sugar